The Three Emperors’ foie-gras
The story begins in June 1867 at the Café Anglais, during a memorable dinner. Around the table were William I, King of Prussia, Tsarevitch Alexander III and the Tsar of all the Russias, Alexander II, who was surprised that the foie gras was not on the menu. “In June, this was hardly surprising,” replied Claudius Burdel, the head chef at the Café Anglais. So in autumn, he had the precious terrine created for the occasion brought to Alexander II: the Three Emperor’s foie gras.
Since then, this recipe has become inseparable from La Tour d’Argent, and the foie gras of the Three Emperors is a delicacy of choice. Served by the spoonful, it is made exclusively from rigorously selected whole goose liver, and its extremely fine texture is enhanced by the aromas of black truffles. Chef Yannick Franques’ tailor-made seasoning gives this exceptional dish an absolutely unique taste.
It is now showcased on a delicate plate bearing the words “There is nothing more serious than pleasure”, a favourite maxim of Claude Terrail. A bespoke, hand-crafted creation made in the workshops of ceramist Sylvie Coquet in the Limousin countryside, the birthplace of porcelain.